Description
Dollywood Cinnamon Bread is a deliciously soft, pull-apart sweet bread coated with cinnamon sugar and topped with a smooth vanilla glaze. Made from thawed bread dough, this recipe captures the warm, cozy flavors of cinnamon and butter, perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dough and Coating
- 1 lb frozen bread dough, thawed
- 4 Tbsp unsalted butter, melted
- 1 Tbsp cinnamon
- 1/4 cup granulated sugar (for cinnamon sugar mixture)
- 1/2 cup granulated sugar (total, use 1/4 cup for mixture plus remainder if desired)
- 1/4 cup brown sugar, sprinkled on top
Icing
- 1 cup powdered sugar
- 2–3 Tbsp milk
Instructions
- Prepare the Pan for Baking: Lightly spray a loaf pan with cooking spray, then line it with parchment paper. Spray the inside of the parchment paper as well to prevent sticking and hold it in place.
- Prepare the Dough: Place the frozen bread dough loaf in the prepared pan. Thaw according to package instructions, typically 4–7 hours, until softened but before rising.
- Mix Sugar and Cinnamon: In a shallow dish, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon to create the cinnamon-sugar mixture. Set aside.
- Cut the Dough: Use a knife to make 5–6 horizontal slits on top of the dough about halfway through the depth to allow pull-apart sections after baking.
- Coat with Butter and Cinnamon Sugar: Generously brush melted butter over the top and inside the slits, then sprinkle the cinnamon-sugar mixture over and into the slits for maximum flavor.
- Top and Let Rise: Place the loaf in a warm spot to rise for 30 minutes until puffy. Once risen, evenly sprinkle 1/4 cup brown sugar on top.
- Preheat the Oven: While the dough rises, preheat the oven to 350°F (175°C) to get ready for baking.
- Bake the Bread: Bake the risen loaf for 20–25 minutes, or until golden brown and cooked through.
- Prepare the Icing: While baking, whisk powdered sugar and 2–3 tablespoons milk in a small bowl until smooth and pourable. Adjust milk for desired thickness.
- Finish and Serve: Remove the bread from the oven and cool slightly. Drizzle icing generously over the warm bread and serve by pulling apart pieces for a sweet, shareable treat.
Notes
- Use fresh thawed bread dough, not dough that has started to rise for best results.
- For a stronger cinnamon flavor, add extra cinnamon to the sugar mixture or sprinkle more inside the slits.
- Adjust milk quantity in icing to make it thicker for drizzling or thinner for a glaze.
- Serve warm for the best soft texture and flavor experience.
- This bread keeps well at room temperature for 1-2 days if covered tightly.
